Balancing sweet and tangy flavours, pineapple is known for its vibrant tropical tang. Although the pineapple season is from March to June it is available all year around. The inclusion of pineapple in Sri Lankan food can vary from just a few slices of pineapple alongside rice and curry or a far more elaborate dish. With its distinct flavour and exceptional juiciness it makes a versatile candidate for a variety of dishes or a refreshing fruit juice.
Pineapple Rice(One Portion)
Cooked Thai Jasmine rice
Fish sauce (1 tsp)
Thai soy sauce (1 tsp)
Thai saffron (1/2 tsp)
Salt and pepper
Heat oil in a pan, mix in the egg, the diced pineapple and diced onion and sauté. To the rice add turmeric, chicken powder, sugar, Thai saffron, fish sauce and soy sauce and prepare in a wok. The sautéd mix is added to the rice. Take the pineapple shell and roast in low heat. Serve the prepared rice into the pineapple shell and garnish with fried prawns, cashews and dried plums.
Pineapple julienne (long thin strips)
Three colour bell peppers
Mix the chopped pineapple, onion, tomato and bell peppers
together. Add lime juice, salt and pepper to taste. Add coriander leaves and garnish with cucumber and tomato.
80ml grilled pineapple juice
15ml sugar syrup
3 drops of angostura bitters
Grill the pineapple and put in the juicer without water to obtain pure juice. Shake ingredients with ice and strain into cocktail glass. Add a pineapple wedge and cherry as garnish.
Recipe and photographs at Cinnamon Lakeside Colombo